Gluten-Free Chicken Shawarma Bowls

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1 tsp Paprika
• 1/4 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1.5 cups Basmati Rice
• 3 cups Water
• 1 medium Cucumber
• 2 medium Tomato
• 1/2 medium Red Onion
• 1/4 cup Fresh Parsley
• 1/4 cup Tahini
• 2 tbsp Lemon Juice (for tahini sauce)
• 2-4 tbsp Water (for tahini sauce)

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1 teaspoon of cumin, 1/2 teaspoon of turmeric, 1 teaspoon of paprika, 1/4 teaspoon of cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together until well combined.
2. 2Add the 1.5 lbs of chicken thighs to the bowl with the marinade. Use your hands or a spoon to make sure all the chicken pieces are fully coated. Let the chicken marinate for at least 15 minutes at room temperature, or cover the bowl and refrigerate for up to a few hours.
3. 3Measure the 1.5 cups of basmati rice into a fine-mesh sieve and rinse it under cold running water until the water runs clear. Combine the rinsed rice with 3 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
4. 4While the rice is cooking, heat a large 12-inch skillet over medium-high heat. Carefully place the marinated chicken thighs in the hot skillet in a single layer. Cook for 6-8 minutes per side, until the chicken is golden brown, slightly caramelized, and cooked through. The internal temperature should reach 165°F (74°C).
5. 5Transfer the cooked chicken thighs to a cutting board. Let them rest for 5 minutes. After resting, slice the chicken into thin strips.
6. 6While the chicken rests, prepare the tahini sauce. In a small bowl, whisk together the 1/4 cup of tahini and 2 tablespoons of lemon juice. Gradually add 2-4 tablespoons of water, one tablespoon at a time, whisking continuously until the sauce is smooth and reaches your desired drizzling consistency.
7. 7Prepare your vegetables for assembly. Dice the 1 medium cucumber, 2 medium tomatoes, and 1/2 medium red onion into small, bite-sized pieces. Finely chop the 1/4 cup of fresh parsley.
8. 8To assemble the bowls, divide the cooked basmati rice among four bowls. Top the rice with the sliced chicken shawarma. Arrange the diced cucumber, diced tomato, diced red onion, and chopped fresh parsley over the chicken. Drizzle generously with the prepared tahini sauce. Serve immediately.

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